As a self-taught chef Raymond worked day and night to achieve his dream - first excelling as a waiter to get his foot on the ladder. He has kept up the same passion as Chef Patron of Le Manoir aux Quat’ Saisons, advisor to supermarkets and airlines and driving force behind The Restaurant TV series. He believes that everyone is trainable and that every manager has to plan. ‘You cannot succeed by doing things on the wing – or if you fail to deliver the values you promise.’
Raymond Blanc is acknowledged as a skilled entrepreneur and one of the finest chefs in the country. His cooking has received tributes from every national and international guide.
Surprisingly, Blanc never received formal training. His expertise grew from passion, intuition, experimentation and accumulating technical experience. He opened his first business in Oxford at the age of 28 - soon hailed as Restaurant of the Year by Egon Ronay.
Blanc then fulfilled a personal vision when he opened Le Manoir aux Quat' Saisons, combining Michelin two stars for the cuisine with top ratings in all the hotel guides.
Raymond Blanc has advised supermarkets and airlines, written several books and is the driving force behind The Restaurant TV series. An established Anglophile, he has also contributed to public debate on British beef, organic farming and GM foods. He is a passionate, entertaining and inspiring speaker.
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